Easy Esselstyn Diet Recipes with Pictures Turnip Green Soup

This soup is easily and quickly prepare from staples and kale, which is available all year long. In addition, it lends itself for freezing leftovers because of the large finished volume. Therefore, it can provide a great fallback for a needed dinner.

Served

French green lentil soup is hardy and full of flavors. Adding kale makes this soup un-resistible affording a tasty bread and a solid red burgundy wine. Suitable for any season this soup will soon be a standard in your menu.

Getting Started with Cooking

Veggie-Dinners

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Medi-Dinners

Get in Advance:

1 lb of dry French green lentils

6 cups of water

1 medium onion, chopped

1 cup of water

2 tablespoons olive oil

2 ½ cup of low-salt vegetable broth

1 teaspoon cumin

½ of a quarter-teaspoon cayenne pepper

1 teaspoon of smoked paprika

½ of a quarter teaspoon of cinnamon

2 cans (15 oz) of roasted tomatoes

1 lb of kale, washed, stems removed and cut into ½-1 inch pieces

2 ½ cups of low-salt vegetable broth.

Have On Hand:

Crisp bread

Ingredients

Recipe

(after comfybelly.com, modified):

For 4 (generous)-to 7 (1.5 cups) Portions. Total prep time: 1 hr.

Prepare the French green lentils

1 lb dry green French lentils (2 cups)

Add 6 cups of water

Cook covered for 25 min

If required, add additional water for keeping the lentils covered

Prepare the greens and extras

Cut the onions in half lengthwise and chop finely

Wash the kale leaves, separate and discard the stems, then bundle the leaves and cut them into ½-1 inch ribbons, then cut across into pieces

Cook the soup

In a large heavy skillet or soup pot

Braise the onion on high heat without oil until soft and lightly browned – 5 min

Deglaze with 1 cup of water

Add 2 tablespoons olive oil

Add spices and drained lentils, mix

Add2 ½ cups of vegetable broth

Add tomatoes, fold under lentils

Add kale and fold under soup mixture

Add 2 ½ cups water

Let simmer for 10 min with closed lid.

Add more water for adjusting to desired consistency

Serve with crisp bread and red wine.

Workplace

Ready to go

Cooked french green lentils

Deglazed Onions with spices

Ready for cooking the soup

Tomatoes added to lentil base

Chopped kale added to soup

Kale folded under lentils

Prepared

Back to Dinner

Quick

Reference

Cook lentils

1 lb French green lentils

In 6 cups of water

Cook 25 min

Braise onions, deglazed w 1 cup water

1 teaspoon cumin

1 teasp. smoked paprika

½ Quarter teasp. cayenne pepper

½ Quarter teasp. cinnamon

2 tablespoons olive oil

2 ½ cups of Low Salt Vegetable Broth

Drained lentils

2 ½ cups of water

2 cans of Tomatoes

Chopped kale without center ribs

Cook 10 min – no more otherwise kale gets mushy.

Devided into 1 ½ cup (13 oz) portions for freezing

Serving

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